Cheese Quinoa and Courgette Muffin

by Nicky White
Cheese Quinoa and Courgette Muffin


1 1/2 cup wholemeal spelt or 1 1/2 cup white spelt flour
1 cup ground almond
1 tspn salt
2 tspn baking powder
1 cup courgette - grated or finely chopped spinach or kale
1 cup cooked quinoa
100gm cheese - grated
3 eggs
1 cup milk - any kind you like, cow's, rice, almond, coconut. You can also use water


This delicious muffin is a fabulous addition to any lunchbox and are also a great "on the go" snack. They are so tasty and full of goodness. Preheat oven to 180 degrees. Grease a 12 cup muffin tray. In a large bowl place flours, salt and baking powder. Combine. Add the grated courgette, grated cheese and cooked quinoa. Combine with a fork to work out any lumps. In a separate bowl beat eggs and milk together. Add milk and egg to dry ingredients. Mix to combine. Spoon mixture into prepared muffin tray - 3/4 fill each cup. Bake for 30 -35 mins. They freeze well. I keep a bag in the freezer and just grab them out every morning and pop them directly into the lunchbox.

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— Annie L - Brighton

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